Steamed Chickpeas

Ingredients

1 pound Dried chickpeas (garbanzos)
8 cups Water
1 teaspoon Salt garlic salt

Preparation

1
Soak chickpeas for 6 hours in water. Pour off water. Steam chickpeas, for approximately 1 hour, maybe more, until tender and yet chewy. Do not overcook to mushiness. Drain thoroughly, cool and sprinkle with salt and garlic salt.
2
I used a rice steamer and the flavor of the chickpeas is totally different
3
(almost like a peanut) from the canned or the usual boiled flavor. They were just del icious!
4
So just out of curiosity, I tried steaming a small handful of several different beans, altogether (small red, kidney, black beans, lima, navy, adzuki, pinto). (By the way, soak black beans separately, they stain the white beans a very attractive shade of gray!) Same result! I ended up just snacking on them by the handful. I never even got far enough to use them for soup or something, they were so good by themselves! This will be great for summer when it's too hot to cook!
5
Try experimenting with different spices (cumin, red pepper, cajun, italian etc.). I will probably never use canned or simmered beans again, if I can help it. I'm definitely not a cooking purist, but the difference with this steaming method is enormous!

Tools

 



Yield:

2.0 servings

Added:

Saturday, February 13, 2010 - 9:12pm

Creator:

Anonymous

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